Crockpot Tortilla Soup

3 cups of chicken broth
1 1/2 cups cooked chicken
1/2 onion
1 cup frozen roasted corn
2 green onions
28 oz can of tomatoes and juice
1 cup chopped up vegetables that you have on hand (for example, celery and carrots)
4 cloves of garlic
1/4 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
1 tsp cumin
salt to taste (especially if using a no-salt broth)

Optional garnish:
Tortilla chips
Parmesan cheese
Sour cream

1. Dice all veggies into fine chunks. Dump everything into the crockpot. It's okay if you have frozen stuff (broth, vegetables, chicken), and okay to assemble the night before.
2. Cook on low for 8-10 hours, or high for 6 or so.
3. Before serving, add whatever garnish you choose.

Source: A Year of Slow Cooking